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Pecan-Crusted Chicken Salad with Fig Vinaigrette

Pecan-Crusted Chicken Salad with Fig Vinaigrette
This entree salad is suitable for family dinners as well as, entertaining. Herb-coated chicken tenders are served on a bed of greens with cheese and blueberries. Then it's drizzled with a delectable fig vinaigrette. The combination of ingredients make it feel extra special and it's better than any restaurant salad.—Kelly Boe, Whiteland, Indiana
6 ServingsPrep: 35 min. Bake: 20 min.

Ingredients

  • 1 cup chopped pecans
  • 1/2 cup panko (Japanese) bread crumbs
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried sage leaves, crushed
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon cayenne pepper
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
  • FIG VINAIGRETTE:
  • 6 tablespoons fig preserves
  • 3 tablespoons balsamic vinegar
  • 1 small garlic clove, minced
  • 6 tablespoons olive oil
  • SALAD:
  • 9 cups torn mixed salad greens
  • 3/4 cup crumbled goat cheese
  • 3 tablespoons dried blueberries

Directions

  • Place pecans in a food processor; cover and process pecans until
  • finely chopped. Add the bread crumbs, rosemary, salt, sage, basil
  • and cayenne; process until combined. Transfer to a shallow bowl.
© Taste of Home 2013

2 of 2

Pecan-Crusted Chicken Salad with Fig Vinaigrette (continued)

Directions (continued)

  • Coat chicken strips with pecan mixture. Place in a greased 15-in. x
  • 10-in. x 1-in. baking pan. Bake, uncovered, at 375° for 20-25
  • minutes or until no longer pink, turning once.
  • For vinaigrette, in a small saucepan over low heat, melt preserves.
  • Transfer to a small bowl; add vinegar and garlic. Gradually whisk in
  • oil.
  • Divide salad greens among six plates; sprinkle with cheese and
  • blueberries. Top with chicken. Drizzle with vinaigrette. Serve
  • immediately. Yield: 6 servings.
Nutrition Facts: 1 salad equals 452 calories, 27 g fat (6 g saturated fat), 80 mg cholesterol, 314 mg sodium, 26 g carbohydrate, 4 g fiber, 28 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013